Good - This is definitely good eating
This is a pretty nice way to prepare a chicken, and it makes a whole meal if you wish.
Chicken Roasted with Sage and Lemon
(Adapted from Lora Zarubin)
From the New York Times, March 16, 1993 (This was the Sunday of the big storm in NYC and Jessica's Wizard of Oz birthday party)
6 small onions, cleaned and peeled
4 tbsp olive oil
1 tbsp balsamic vinegar
salt and freshly ground pepper to taste
2 lemons, each cut in half
1 1/2 fresh sage leaves
3 bay leaves
1 whole chicken, about 4 lbs, washed, at room temperature
1 garlic clove, cut
9 fingerling potatoes or, if not available, any small potatoes whole and unpeeled
1/4 cup chopped parsley
1. Preheat oven to 350 degrees
2. SautŽ onions in one tbsp of the olive oil. After a few minutes, add balsamic vinegar, salt and pepper. After the onions have just browned, remove from heat. Put in bowl.
3. Add lemons, one cup of the sage leaves, one tbsp of the oil, salt and pepper and the bay leaves. Toss. Stuff mixture into chicken.
4. Rub outside of chicken with the cut side of a garlic clove with one tbsp of the olive oil and with a dash of salt.
5. Put in a roasting pan and cook for one hour.
6. In a bowl, toss potatoes with the remaining olive oil, sage leaves and salt. Add to roasting pan alongside the chicken. Cook chicken and potatoes for one more hour.
7. Before serving, toss potatoes with parsley. let chicken rest 10 minutes before serving.
Approximate nutritional analysis per serving, assuming 4 servings: 784 calories, 36 grams fat, 163 milligrams cholesterol, 174 milligrams sodium (before salting), 57 grams protein, 57 grams carbohydrate.